Fennel Soup with Spelt Couscous

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A very cold Mediterranean January calls for more soups on the menu and the delicate anise flavor of this one is delicious.

I use spelt couscous and although did not notice a difference in flavor or texture, it is lower in gluten content than regular couscous.

For the soup, you will need :

1 fennel bulb, chopped, keep aside the fennel leaves
1 medium onion, peeled and chopped
3 potatoes, peeled and chopped
1 teaspoon dried fennel seeds
1 all natural stock cubes
100g spelt couscous
1 bay leaf
salt and pepper to taste
1 spoon olive oil

Place the vegetables in a large pot and immerse with cold water. Turn on the heat and bring to boil. Lower heat and add the dried fennel seeds and stock cube. As soon as the vegetables are cooked remove from heat. Mime took 35 minutes. Leave to cool. Remove the bay leave.

Use a hand blender to purΓ©e the soup. Pass it through a colander to get rid of the ‘strings’ . Chop half of the leaves and add to the soup, add the couscous. Reheat to serve and garnish with more chopped leaves.

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